Amazing cake, tender and melting into the dust. All appreciated. Two creams, one of which is lemon, are in perfect harmony with poppy-nut cakes. Tip: prepare the creams ahead of time. #sweetpastry #pastry #olgrigrecept #cake #games Lemon cream (can be prepared in advance, covered with cling film and kept in the refrigerator). #valentines
Ingredients: For custard, Yolk, sugar, who likes it sweeter, then you need 150, corn starch, milk, For an oil base, plums. Oils, Nut and poppy mixture at will and understanding, Lemon cream, egg yolks, sugar, lemon juice, zest from two lemons, room temperature butter cut into small cubes, for cakes; you need three cakes, for each cake: protein, sugar, flour, almond flour and poppy seeds, only 250 gr, add the nut-poppy mixture until the density of strong sour cream
Cooking method:
Lemon cream (may be prepared in advance, covered with cling film and kept in the refrigerator). 1. Mix eggs with sugar (beat them a little with a hand whisk or fork) 2. Add juice, zest (you can also without it) put in a water bath (I do it right on low heat, stirring constantly) and cook until it thickens and "bulbashi" appears (not to be confused with potatoes).
Remove from heat and start adding butter bit by bit. The next piece is added only after the previous one is completely dissolved.
Custard 4 Yolks (I boiled for 5) 140 grams of sugar, who likes it sweeter, then you need 30 grams of corn starch. The more starch, the denser the custard will be (it does not affect the taste, only the consistency) Set 400 grams of milk to heat up, but do not boil! Whisk eggs with sugar. Pour some of the milk into the egg mixture and stir.
There are two options here, if you are an inexperienced hostess, then gradually pour in all the milk and mix everything well, return into a stewpan (saucepan) and bring, STIXING CONSTANTLY, to a boil, after the start of boiling, boil no more than minutes. And if you want to hurry, appreciating your time, then return half of the milk to the stove and bring to a boil, as as soon as the milk boils, pour in a thin stream (with constant stirring with a WHIRL) your milk-egg mixture. Boil no more than a minute!
The finished cream can be poured into a dish convenient for you and covered with cling film “in contact”. I don’t do this, I leave it in a saucepan and cover it with a film and leave it in the refrigerator overnight.
Beat 250 grams of good butter until light and add our cooled custard one tablespoon at a time. At the very end, add the nut mixture as desired and to taste. If you want to see the process in the photo, see, for example, the Esterhazy Cake cake.
We bake three cakes: Each time we make the dough anew. First of all, grind the poppy seeds in the mill, mix with almond flour. In a mixture of 2 proteins whipped into a strong foam, and 2 tbsp sugar. sand added 1 tbsp. flour and added a nut-poppy mixture until thick, strong sour cream, laid out on baking paper, leveled in a pre-drawn circle and baked for 20 minutes at T about 180 gr.
We coat the cakes with cream, top with lemon cream, if you want a taller cake, make at least 6 cakes. Great cake!!